Beef Fajitas with Molly's Salsa

Beef Fajitas

1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced
1 1/2 teaspoons grated lemon zest
1/4 teaspoon chili powder
1/4 teaspoon pepper
3/4 pound beef flank steak, cut into thin strips
3 green onions, thinly sliced
4 (8 inch) flour tortillas
Molly’s Salsa (see recipe below)
Sour Cream
Guacamole
Shredded Cheddar Cheese

In a bowl, combine the oil, lemon juice, garlic, lemon zest, chili powder and pepper. Place half in a large Zip Loc plastic bag and refrigerate remaining marinade. Add meat to bag with marinade. Seal and turn to coat; refrigerate for 6 to 8 hours.
Drain and discard marinade. In a large skillet, heat reserved marinade over medium high heat. Add meat and green onions. Cook and stir until meat reaches desired doneness. Remove meat from skillet, place about ¼ of the meat mixture down the center of each tortilla. Top with salsa, sour cream, guacamole and cheese, if desired.
Enjoy. This is a great meal with Mexican rice and refried beans.

For those watching your carbs, omit the tortillas and serve in lettuce leaves.

Makes 2 servings

Molly’s Salsa

1 large red onion, coarsely chopped
2 jalapenos, seeded and chopped
1 clove garlic, chopped
½ teaspoon ground cumin
½ teaspoon kosher salt
1 (28 ounce) whole peeled tomatoes, chopped and liquid reserved
1 tablespoon chopped fresh cilantro

Place onion in a blender or a food processor with jalapeno peppers, garlic, salt and juice from the tomatoes. Blend in short spurts to chop. DO NOT PUREE. Add tomatoes and blend again in short spurts. Salsa should be thick and not pureed. Stir in cilantro. Allow flavors to blend for 30 minutes before serving.

The salsa can be stored in the refrigerator for up to a week.